Sour Ale - Gueuze
Top 10 Gueuze Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| kettle sour |
5.5 gal | 6.03% | 14.3 | 1.062 | 1.016 | Partial Mash | 1451 | |
| Lambic using Turbid Mash |
12 L | 6% | 9.27 | 1.050 | 1.004 | BIAB | 1308 | |
| Smoked Gose |
4 gal | 4.32% | 13.27 | 1.044 | 1.011 | All Grain | 1083 | |
| Base Gose (with fruit addition) |
6 gal | 4.92% | 0 | 1.051 | 1.013 | All Grain | 894 | |
| Psudo-Lambic |
6 gal | 4.97% | 6.97 | 1.047 | 1.009 | All Grain | 820 | |
| Simple Gueuze |
5.5 gal | 4.64% | 0 | 1.044 | 1.008 | All Grain | 748 | |
| Ginger Gose |
5.5 gal | 4.91% | 8.18 | 1.045 | 1.007 | BIAB | 726 | |
| Pop gueuze the weasel |
5 gal | 5.64% | 0 | 1.053 | 1.010 | All Grain | 717 | |
| Gose Gossage |
5 gal | 5.02% | 9.61 | 1.050 | 1.013 | All Grain | 664 | |
| I hope this gueuze well - experiement |
1 gal | 5.73% | 15.89 | 1.057 | 1.013 | All Grain | 538 |
Newest Gueuze Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Cucumber Gose |
20 gal | 4.96% | 15.96 | 1.049 | 1.012 | All Grain | 3 | |
| BBD Matt/Chris/Ken |
15 gal | 4.16% | 0 | 1.040 | 1.008 | All Grain | 4 | |
| Gaylord Street Classic Gueuze |
6 gal | 6.04% | 7.98 | 1.055 | 1.009 | All Grain | 10 | |
| Awesome Recipe |
25 L | 4.58% | 7.61 | 1.046 | 1.011 | extract | 5 | |
| Seabuckthorn Gose |
2200 L | 4.53% | 9.57 | 1.046 | 1.012 | All Grain | 21 | |
| GOZE TEST1 |
10 L | 4.16% | 5.31 | 1.045 | 1.014 | All Grain | 21 | |
| #Violet Gueuze №2 |
18.9 L | 4.41% | 17.54 | 1.044 | 1.010 | All Grain | 17 | |
| That Log Had a Child v2 |
5.5 gal | 3.08% | 20.97 | 1.030 | 1.007 | All Grain | 10 | |
| Sour Base (Golden) |
120 gal | 5.69% | 0.99 | 1.058 | 1.014 | All Grain | 32 | |
| Golden Sour Ale |
100 gal | 5.05% | 2.08 | 1.045 | 1.007 | All Grain | 38 |
Fermentables Used In Gueuze Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 18 | German | Grain | acidulated malt |
3.4°L
|
27 | 12% | 3% - 26% |
| German - Pilsner | 16 | German | Grain | base malt |
1.6°L
|
38 | 45% | 20% - 91% |
| American - White Wheat | 11 | American | Grain | base malt |
2.8°L
|
40 | 36% | 22% - 50% |
| American - Pale 2-Row | 10 | American | Grain | base malt |
1.8°L
|
37 | 45% | 10% - 67% |
| German - Wheat Malt | 10 | German | Grain | base malt |
2°L
|
37 | 37% | 4% - 60% |
| American - Wheat | 7 | American | Grain | base malt |
1.8°L
|
38 | 39% | 24% - 61% |
| American - Pilsner | 6 | American | Grain | base malt |
1.8°L
|
37 | 36% | 22% - 54% |
| German - Vienna | 5 | German | Grain | base malt |
4°L
|
37 | 16% | 8% - 24% |
| Dry Malt Extract - Wheat | 5 | Dry Extract | extract |
3°L
|
42 | 18% | 12% - 31% | |
| Flaked Wheat | 5 | Adjunct | raw |
2°L
|
34 | 19% | 10% - 33% |
Hops Used In Gueuze Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 6 | 3.5 | 86% | 50% - 100% |
| Willamette | 4 | 4.5 | 88% | 50% - 100% |
| Mosaic | 3 | 12.5 | 59% | 20% - 100% |
| Fuggles | 3 | 4.5 | 89% | 67% - 100% |
| Tettnanger | 3 | 4.5 | 60% | 50% - 100% |
| Azacca | 3 | 15 | 75% | 25% - 100% |
| Columbus | 2 | 15 | 9% | 5% - 12% |
| Lemondrop | 2 | 6 | 100% | 100% - 100% |
| Citra | 2 | 11 | 50% | 33% - 100% |
| Cascade | 2 | 7 | 100% | 100% - 100% |
Steeping Grains Used In Gueuze Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Rolled Oats | 1 | Adjunct | raw |
2.2°L
|
33 | 14% | 14% - 14% | |
| Cherry | 1 | Fruit | fruit |
0°L
|
6.3 | 71% | 71% - 71% | |
| American - Caramel / Crystal 20L | 1 | American | Grain | crystal malt |
20°L
|
35 | 40% | 40% - 40% |
| Briess - Rice, Flaked | 1 | American | Grain | base malt |
1°L
|
32.2 | 100% | 100% - 100% |
| American - Munich - Light 10L | 1 | American | Grain | base malt |
10°L
|
33 | 60% | 60% - 60% |
| German - Acidulated Malt | 1 | German | Grain | acidulated malt |
3.4°L
|
27 | 100% | 100% - 100% |
| German - CaraFoam | 1 | German | Grain | crystal malt |
1.8°L
|
37 | 14% | 14% - 14% |
Yeasts Used In Gueuze Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis / Safale - Safale - American Ale Yeast US-05 | 7 | Fermentis / Safale | Ale | .095 | Medium | 81% | 54°F | 77°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 4 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Wyeast - Roeselare Ale Blend 3763 | 3 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Wyeast - German Ale 1007 | 3 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Fermentis / Safale - Safale - English Ale Yeast S-04 | 3 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 3 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - Lactobacillus 5335 | 2 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Wyeast - Kölsch 2565 | 2 | Wyeast | Ale | 0.1 | Low | 75% | 56°F | 70°F |
| Wyeast - Brettanomyces lambicus 5526 | 2 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
| White Labs - Belgian Sour Mix WLP655 | 2 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
Other Ingredients Used In Gueuze Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 5 | Fining | Boil | 53% | 2% - 100% |
| Gypsum | 5 | Water Agt | Mash | 28% | 0% - 55% |
| Table Salt | 4 | Water Agt | Mash | 8% | 5% - 15% |
| Calcium Chloride | 3 | Water Agt | Mash | 19% | 0% - 45% |
| Epsom Salt | 2 | Water Agt | Mash | 5% | 0% - 10% |
| Chalk | 2 | Water Agt | Mash | 8% | 2% - 14% |
| Wyeast - Beer Nutrient | 1 | Water Agt | Boil | 0% | 0% - 0% |
| Lactic acid | 1 | Water Agt | Sparge | 50% | 27% - 72% |
| Whirlfloc | 1 | Fining | Boil | 12% | 12% - 12% |
| Magnesium Chloride | 1 | Water Agt | Mash | 2% | 2% - 2% |
